Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender & juicy and ready in 15 minutes. 
15 Minute Healthy Roasted Chicken and Veggies (One Pan) This is a long time favorite recipe of mine and I can’t believe I haven’t shared it yet. It’s a “one pan” type of dish where you basically place everything in the pan and bake. Minutes later, a hearty and delicious dinner platter is ready. The reason this dish cooks so quickly is because of the chicken is cut into small bite size pieces and the oven temperature. The results are charred veggies and juicy chicken.
This is great when you are hungry but lazy and are on the edge of calling take out. Instead, pop these healthy veggies and chicken in the oven and I assure you, they will be ready before the takeout is supposed to arrive. Plus, they are 1000x healthier and tastier. Serve these veggies with a  side of rice, quinoa, or bread.
15 Minute Healthy Roasted Chicken and Veggies (One Pan) To being, chop the veggies and chicken and place on a small baking sheet. Season with olive oil, salt and pepper,Italiann seasoning, and paprika. Gently combine and bake for 15 minutes. See the video below for more details!
15 Minute Healthy Roasted Chicken and Veggies (One Pan)
15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Watch Video 15 Minute Chicken and Veggies

4.77 from 204 votes

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

By: Layla
Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.
Prep5 minutes
Cook15 minutes
Total20 minutes
Servings 2



  • Preheat oven to 500 degree F.

  • Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

    Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.

  • Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
like this recipe? Rate & Comment below!

15-minute-healthy-roasted-chicken-and-veggies-videoPIN RECIPE15 Minute Healthy Roasted Chicken and Veggies (Video)15 Minute Healthy Roasted Chicken and Veggies (One Pan)

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  1. This is company worthy. Absolutely delicious and so easy. I always double the recipe and make a little extra of the oil and of the seasonings. When the veggies cook they release enough liquid to make a nice sauce. Five Stars. I have also made it using half chicken and half top sirloin.

    1. Do u change the italian seasoning when you make it with sirloin or keep everything exactly the same? I made it with chicken and was great! Im making it with sirloin tonight…. Any suggestions?

      1. The seasoning is the same for sirloin as well! You can always change it if you’d like 🙂

  2. This was so delicious, thank you!!! I thought, “there’s no way this is going to taste like anything” but the flavors were great, the spices didn’t get diluted, and I’m a huge fan of roasted broccoli already.
    And FIFTEEN MINUTES! #lifechanging

  3. Love this! I’ve made it many times now and it always tastes great. So quick and easy. Thanks

  4. I don’t always leave comments on recipes I’ve tried but when I do, it’s probably because we loved it and I made it twice in one week. This totally didn’t seem like my thing but it’s good, fast and easy. It also packs well for lunches.

  5. Does anyone know how many points this meal is with Weight watchers

  6. We absolutely love this recipe! It is so fast, easy, and delicious. I just throw in whatever vegetables I have on hand and voilà!

  7. Very easy and delicious, I had a lemon on hand and squeezed a bit of juice on the veggies and it added a nice tang!

  8. I absolutely love this meal! I changed it up a bit and used Lemon Pepper seasoning and it was amazing!!!

  9. This meal is amazing!! It has become a weekly or bi-weekly staple in our house. I use more veggies than called for, 2-3 bell peppers of assorted colors, carrots sliced thin and tonight I’m also adding cauliflower, can’t wait! Even my picky kids love this meal. I bake it at 425 for about 30 minutes and it comes out perfectly! Thanks so much for the recipe, I highly recommend it!

  10. Oh my! I found this recipe when searching Pinterest for low carb recipes to meal prep. Made it tonight. I doubled the entire recipe and threw in a couple of handfuls of baby bella mushrooms. Cooked on 500 for about 18 minutes per pan. I had to use three pans to keep things in one layer it made so much but it does cook down a lot. It is fantastic!! Will really enjoy my work lunches in the middle of the night this week! Thanks for a great recipe. I will be repeating this one!

  11. Beautiful dish made this a few times, the second one came out better reduced oven to 220 degrees and cooked it for 30 minutes turning after 15 minutes. I add very littl olive oil and more veggies. Great hit in my house very healthy meal

  12. Two questions:

    Is 15 minutes long enough to cook the veggies?
    You don’t cover, correct?

    1. Hi Shannon,

      I made it tonight and the veggies were fine (Because of the high heat). However, I added another chicken breast to it and the chicken on the bottom of the dish wasn’t cooked all the way so I added another 10 minutes. Also, the broccoli, if cut too large, will be very al dente if only cooked for 15 minutes.

  13. Excellent and very easy to make. I added squeezed lemon after baking in the oven and while cooling. Used for meal prep lunches. I will do the same for dinner.

  14. sin regard to Mickey’s question: has anyone added some type of liquid for a sauce?

    1. I added one more breast and it fed 3 of us and we have another meal left over.

  15. This looks so good! Would be awesome for lunch meal prep too!

  16. I LOVE this recipe!!! It has become a staple in our home. Thank you so much! I tweeked it just a bit, by using smoked sausage in lieu of chicken, and adding parboiled potatoes, as well as lemon pepper seasoning. I also doubled the veggie amount.

  17. So I am on an oil-free diet right now. Just for two days … I haven’t cut oils out of my diet. Has anybody tried this without oil? Could I wrap it in foil for the first few minutes so that it doesn’t burn and then let it brown for the last few minutes? Any suggestions?

  18. 500 degrees seems a bit, did anyone try a bit lower temperature?

    1. 500 helps the chicken char and retain it’s moister but others have tried lower temperatures and it worked for them! The lowest I would recommend is 425F.

  19. Just made this. I added garlic seasoning. I also added potatoes so I had to cook it about 30 minutes. I liked it. My sister said it needed something like a sauce. Will read other comments to see what others have done. Thanks for the recipe!

    1. Also used frozen broccoli and cauliflower mix. I didn’t have bell pepper or zucchini. It needed more vegetables will add more next time I make it.

  20. I found this, made it last night. I used 3 chicken breast cut in small pieces. Added mushrooms to it, doubled my batch. added 1 whole -green, red, yellow peppers. Found some zesty dry itailian mix, Made two pans full, so we would have left overs. The chucken was not dry, tasted great. was so easy to make. Thank you.

  21. The first time I made it, it wasn’t enough. I then made brow rice!! Yummy!! I will be making this again!!! Thanks for sharing this post..

  22. Made this literally 3 hours ago and it was so good I had to come on ASAP and leave a review! I did everything as instructed, except I substituted the broccoli for eggplant since that’s what we had sitting around and baked for 220C for about 23 minutes or until the chicken and eggplant were cooked through. I was thrilled with the results! I served it up with some leftover whole wheat penne pasta and the family went nuts! Needless to say it’s become one of my favorite ways to prepare chicken breast and easy and healthy also. I’ll need to be stocking on chicken fillets now cause this one’s a keeper.

  23. In response to the chicken not being done, I put it in a separate pan withe the drizzled seasonings and I think that might help if you have had trouble getting the chicken cooked.

  24. I made this recipe for the first time this week and as a busy college student, this recipe was great! I read some of the modifications people have tried using different meats and different veggies, so I am excited to explore the possibilities! Do you think Italian dressing could be used in place of the olive oil?

  25. Has anyone substituted steak instead of chicken in this recipe?

  26. I halved the recipe and made it in my toaster oven! Turned out great will definitely make again!